Tag Archives: cooking

10 Stubborn Food Myths That Just Won’t Die, Debunked by Science [Nutrition]

Posted on Friday, October 7, 2011 by author-unknown

Every other week, new research claims one food is better than another, or that some ingredient yields incredible new health benefits. Couple that with a few old wives’ tales passed down from your pare… Continue reading →

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Supercook: recipe search by ingredients you have at home

Posted on Monday, October 18, 2010 by Beanbag

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Fresh Sriracha (aka, home made ‘Rooster’) – Recipes – food52

Posted on Friday, September 3, 2010 by Beanbag

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Expensive cleavers are a waste of money

Posted on Wednesday, August 11, 2010 by author-unknown

I love many things about chef J.Kenji Lopez-Alt, not least his fantastic name, but today I’m enamored of his take on the cleaver. A cleaver is both metaphorically and literally a blunt instrument, he writes at Serious Eats:
…avoid expensive Japanes… Continue reading →

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The Word of Mouth KFC challenge | Life and style | guardian.co.uk

Posted on Monday, July 26, 2010 by Beanbag

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The Word of Mouth KFC challenge | Life and style | guardian.co.uk

Posted on Monday, July 26, 2010 by Beanbag

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Common Cooking Myths You Can Easily Dispel [Science]

Posted on Friday, July 9, 2010 by author-unknown

Kitchen “tips” and habits made up a big percentage of things we discovered we were doing wrong. Searing meat to seal in juices? Baking soda absorbing fridge odors? Alcohol that “cooks off” instantly? T… Continue reading →

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Book: Ratio

Posted on Sunday, June 21, 2009 by Beanbag

Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. Scribner, 2009. Ruhlman gives readers the ratios behind many basic recipes, and tells you when you should follow them and when you may need to make adjustments … Continue reading →

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Book: Heat

Posted on Friday, March 28, 2008 by Beanbag

Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford. Anchor Canada, 2007 In Heat, Bill Buford, a writer for The New Yorker, leaves his job to become a … Continue reading →

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